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If you want a simple, fancy primary dish, it doesn’t get tons better than roasted salmon fillets. It may be a midweek date night time, an alfresco meal with friends, or dinner with the in-legal guidelines — salmon will upward thrust to any event.
INGREDIENTS
1 to 3 pounds skin-on salmon fillets (8 ounces per person)
Olive oil
Salt
Pepper
Lemon wedges, to serve
INSTRUCTIONS
Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
Pat the salmon dry: Pat the salmon dry with a paper towel.
Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant-read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days and can be gently reheated in the microwave or used cold.
INGREDIENTS
1 to 3 pounds skin-on salmon fillets (8 ounces per person)
Olive oil
Salt
Pepper
Lemon wedges, to serve
INSTRUCTIONS
Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
Pat the salmon dry: Pat the salmon dry with a paper towel.
Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant-read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days and can be gently reheated in the microwave or used cold.
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